This Turkey Avocado Soup a great way to use leftover turkey and would be delicious with chicken as well! To get the best flavor, they key is to add all of the juices of the turkey or chicken. If you don't have any leftover juices, I recommend searing chicken breast in the pot before sautéing the veggies. Let me know if you try this!
2-3 pounds turkey or chicken (raw, or precooked and shredded with juices)
Olive oil
1 bunch cups scallions, chopped
1 tablespoon garlic puree
2 each tomatoes, diced
S/P
.25 teaspoon cumin
.25 teaspoon chipotle chile powder
32 ounces bone broth
5 ounces baby kale
1 bunch chopped cilantro
2 each limes, juiced + more for serving
1 each avocado per person, diced
Directions
Step 1
If you are using cooked turkey or chicken, skip this step. If you are using raw chicken breast, dry out the chicken breasts with paper towels. Season with salt and pepper, and add a little olive oil to the breast. Get a pot very hot, then sear both sides of the chicken breast until they are golden brown. Remove, and save for later.
Step 2
In the same pot, sauté half of the scallions, all of the garlic and s/p until the scallions begin to soften. Add the tomatoes and spices and continue cooking until the tomatoes begin to release their juice.
Step 3
Add broth, bring to a boil, then reduce to a low simmer. Add the shredded meat and any juices, then simmer for twenty-ish minutes.
Step 4
Fold in the baby kale, cilantro, remaining scallions and lime juice. If serving right away, add diced avocados. Otherwise, add diced avocados to individual bowls, then spoon the hot soup over. Serve with lime wedges!
